Crispy Banded Morwong With Ponzu And Pickled Vegetables

SOURCE

5.0 from 1 reviews

PREP TIME

15m

COOK TIME

SERVES

4 4

4 whole morwong (plate-size banded morwong)
1 pinch salt
½ cup rice flour
100 ml soy sauce (low salt Kikkoman)
100 ml stock (dashi)
50 ml rice wine vinegar
50 ml mirin
4 whole bok choy (blanched)
1 tbsp ginger (pickled)
1 whole carrot
1 whole daikon
1 whole cucumber

Read full directions on Fish Files at http://www.fishfiles.com.au/cooking/recipes/Pages/crispy_fried_banded_morwong.aspx